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Retail Report: Shrimp sales post slight uptick

Category accounts for one-third of seafood department sales

shrimp - Photo by Laura Dobson

March 01, 2009

Shrimp is America's favorite seafood, as evidenced by per-capita consumption rates nearly doubling in the past 25 years, to reach 4.1 pounds-per-capita in 2007, according to the National Fisheries Institute. Shrimp was the second-largest category in the seafood department, accounting for 29.2 percent of seafood department sales during the 52 weeks ending Nov. 29, 2008.

Nationally, weekly shrimp sales (including raw and cooked shrimp) averaged $1,619 per store, a 0.5 percent increase from the previous year, making shrimp second in weekly sales below No. 1 finfish. Raw shrimp posted $903 in weekly sales per store, a 2.7 percent increase from the previous year, while cooked shrimp was down 2.2 percent at $716 in average weekly sales.

The shrimp category had above-average dollar sales for the weeks ending Dec. 15, 2007, through Jan. 5, 2008, and peaked at $3,126 per store the week ending Dec. 29, 2007, nearly double the annual average. The week prior to and after posted the second and third highest averages, with $2,628 and $2,466, respectively.

Shrimp posted above-average weekly sales in five out of the seven weeks during Lent, which ran from Feb. 6 to March 23 last year. Shrimp had the lowest average weekly 
sales performance in the weeks ending Oct. 25 and Nov. 1, with $1,246 and $1,245, respectively.

Average weekly sales were up from the prior year in the South and West regions, increasing 2.8 percent and 0.7 percent, respectively. While the East region ranked first in weekly dollar sales per store at $2,419, it declined 1.6 percent in the last 52 weeks. The Central region also experienced declines in average weekly shrimp sales, down 2.8 percent. Shrimp sales in both the South and the West outpaced the total United States in seafood department sales, contributing 30.6 percent and 29.3 percent, respectively. Rounding out the regions were the East and Central, where shrimp contributed 27.7 percent each to total seafood sales.

Nationally, raw shrimp accounted for 55.8 percent of total shrimp sales during the last 52 weeks, followed by cooked shrimp at 44.2 percent. Nationally, 51-99 count bags accounted for 23 percent of total shrimp sales, followed by 31-40s at 20 percent, 26-30s at 15 percent, 16-20s at 12 percent, 41-50s at 10 percent, 21-25s at 8 percent, 100+ at 6 percent and U-10s at 4 percent.

 

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